Shelly's Recipe

AMBERBOCH STEW

Category: Stews

2 tablespoons vegetable oil
1 pOund cubed lamb
1 pound cubed beef stew meat
2 cups chopped onion
2 cloves garlic
2 tablespoons flour
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
2 cups water
1 can beef broth, concentrated
1/2 cup dark beer
1 large bay leaf
1 pound red potatoes, cubed
8 ounces whole baby carrots

In large saucepan, heat oil until hot. Brown meat, 1 pound at a time, until juices are evaporated and caramelization occurs. Set aside.

Saute onion and garlic in same pan until tender. Return meat; sprinkle with flour, rosemary and marjoram. Stir until meat is coated with flour mixture. Gradually stir in water, broth and beer. Bring to a boil; cover and simmer 1 hour. Add vegetables and cook an additional 45 to 60 minutes. May be baked in the oven also.

Makes 10 to 12 servings.